SESAME, SUNFLOWER AND CARROT SALAD
This is such a beautiful salad to serve because of the ingredients' harmonizing colors. and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 283 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.
ORANGE CARROT SALAD
This is a refreshing salad that adds a little zip to a festive dinner. Our state is second to Florida in production of oranges, so this recipe truly represents my area. I hope you get the chance to try it soon.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.
SESAME CARROT SALAD
This bright salad gains tons of flavor from fresh ginger and sesame oil.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.
Nutrition Facts : Calories 107 g, Fat 5 g, Protein 2 g
CLASSIC CARROT SALAD
Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 1h15m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 6
Steps:
- In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
- Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
- Refrigerate for at least 1 hour, then serve chilled.
COOKED CARROT SALAD
This is a Moroccan recipe published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.
Provided by PanNan
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash, scrape and slice carrots into 1/4 inch thick rounds.
- Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
- Drain carrots and place in serving bowl.
- Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.
Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 0.5, Sodium 44, Carbohydrate 6.1, Fiber 1.8, Sugar 2.9, Protein 0.7
WARM CARROT SALAD WITH SESAME & ORANGE
Yield 4
Number Of Ingredients 8
Steps:
- Coarsely grate the carrots. Heat the oils in a large frying pan or wok, add the coriander and sesame seeds and cook for 30 seconds until they start to pop. Add the carrots and stir fry for 2mins until just tender. Add the orange zest and juice and raisins and season to taste with salt and pepper. Spoon into a bowl and serve warm or cold.
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WARM CARROT SALAD | RECIPE | KITCHEN STORIES
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4/5 (14)Total Time 50 minsCategory SaladCalories 626 per serving
- Preheat oven to 160°C/320°F. Slice shallots and set aside. Wash and peel carrots. Cut most of the orange carrots into thicker strips, then use a peeler to peel the remaining carrots into very thin strips and set aside.
- Transfer thickly sliced orange carrots with sesame oil, ras el hanout, honey, and salt to a baking dish. Toss to combine and roast for approx. 20 – 30 min. at 160°C/320°F.
- Use a hand mixer to blend shallots, balsamic vinegar, sugar, salt, carrot juice, coriander seeds, and vegetable oil. Strain through a fine sieve set over a bowl, then mix thin, raw carrot strips with the dressing.
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- Preheat oven to 375°F. Whisk olive oil, sesame seed, salt, black pepper and cayenne in small bowl. Arrange carrots in single layer on parchment-lined sheet pan. Drizzle with olive oil mixture, rolling carrots to coat well.
- Roast 30 minutes, turning carrots halfway through cooking. Meanwhile, cut apple into 1/2-inch chunks; toss with raisins and lemon juice in medium bowl; set aside.
- Remove pan from oven and push carrots to one side of pan. Arrange pineapple chunks on other side of pan. Roast 10 to 15 minutes longer, until carrots are fork tender and pineapple is lightly browned.
- Remove pan from the oven. Keeping separate from the carrots, add apple mixture to pineapple on sheet pan, tossing gently to allow mixture to pick up any pan juices and seasonings. Allow carrots and pineapple mixture to cool slightly.
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- Asian-Inspired Chicken Stir-Fry Salad. This warm salad recipe proves veggies don't have to be boring. You don't have to decide between a stir-fry and a salad.
- Vegan Taco Salad With Skillet Beans. This warm salad recipe comes together in minutes. Think of this fun salad as deconstructed vegetarian tacos.
- Roasted Red Cabbage Salad With Pomegranate. This crunchy warm salad is great on its own or as a side. When lightly roasted, red cabbage softens just slightly and releases a subtle sweetness while still retaining most of its crunch.
- Sizzling Steakhouse Salad. Go with grass-fed beef for this delightfully satiating warm salad. A well-presented four-ounce serving of steak can be truly satisfying, especially when you slice it and serve it as the star ingredient atop a beautiful salad.
- Stacked Beet Salad With Feta and Blood Orange Dressing. This colorful warm salad is both sweet and salty. Root vegetables, particularly beets, are great because they're typically available year-round.
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